Banoffee Pie

Each slice of Banoffee Pie typically contains the above Guideline Daily Amounts

Serves 12
Preparation time: 20 minutes
Chilling time: 1½ hours

Ingredients

For the pie base:
100g (3½oz) butter, melted
250g (9oz) digestive biscuits

For the filling:
100g (3½oz) butter
100g (3½oz) dark brown soft sugar
397g can Carnation Condensed

For the topping:
Milk 4 small bananas
300ml carton double cream, lightly whipped
grated chocolate

You will also need:
20cm (8”) loose–bottomed cake tin, greased

Method

To make the base, process the biscuits until like fine crumbs then tip into a bowl. Stir in the melted butter. Press the mixture into the base and 4cm (1½in) up the sides of the tin. Chill the base while you make the filling.

To make the filling: place the butter and sugar into a non–stick saucepan over a low heat, stirring until the butter melts and the sugar dissolves. Add the condensed milk and bring gently to the boil, stirring continuously to make the caramel. Spread the filling over the biscuit base, cool, and then leave to chill for about 1 hour, until firm.

To serve, remove the pie from the tin and place on a serving plate. Slice the bananas; fold half of them into the softly whipped cream and spoon over the toffee base. Decorate with the remaining bananas and finish with the grated chocolate.

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